Stuffed Cornish Hens

Directions

• In a small skillet, saute onion and rice in 2 tablespoons butter until rice is browned. Add the water, soup, lemon juice, chives, parsley and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender and liquid is absorbed. Remove from the heat and cool slightly.
• Sprinkle hen cavities with salt and pepper; stuff with rice mixture. Place with breast side up on a rack in an ungreased 13x9-in. baking pan. Melt remaining butter and add tarragon; brush some over the hens.
• Cover loosely and bake at 375° for 30 minutes. Uncover and bake 30-45 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing, basting frequently with tarragon butter.